Exploring Microbial Influence on Flavor Development during Coffee Processing in Humid Subtropical Climate through Metagenetic-Metabolomics Analysis

• Published in: Foods 2024-06, Vol.13 (12), p.1871
• Main Authors: Vale, Alexander da Silva, Pereira, Cecília Marques Tenório, De Dea Lindner, Juliano, Rodrigues, Luiz Roberto Saldanha, Kadri, Nájua Kêmil El, Pagnoncelli, Maria Giovana Binder, Kaur Brar, Satinder, Soccol, Carlos Ricardo, Pereira, Gilberto Vinícius de Melo
• Format: Article
• Language: English
• Subjects: Acidity; Adaptability; Alcohols; Benzaldehyde; Beverages; Caffeine; Chromatography; Cladosporium; Climate change; climate changes; Coffee; coffee fermentation; Coffee industry; cup quality; Enterobacter; Environmental conditions; Environmental factors; Esters; Ethanol; Fermentation; Fermented food; Flavor compounds; Flavors; Food industry; Food quality; Fungi; Fusarium; Gas chromatography; High performance liquid chromatography; Humid climates; Kluyvera; Linalool; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Metabolism; Metabolites; Microbial activity; Microorganisms; Network analysis; Open source software; Plants; Regions; SCA metrics; Scientific imaging; Sensory evaluation; Sensory properties; specialty coffee; Sustainable agriculture; Taste; Taxonomy; Temperature; VOCs; Volatile compounds; Volatile organic compounds
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13121871

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography-mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included , , , and from the prokaryotic group, and , , , , , and from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with , , and showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by and , suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture.